Peach Blueberry Cucumber Salad Recipe With Feta In a Refreshing Lemon Basil Vinaigrette (15 Minutes) High Fiber Recipes High Protein Recipes Gluten-free Fruit Side Dishes Salads Lunch Vegetarian

What I love most about summer salads is how cool and refreshing they are. After all, when it's hot outside, why bother turning on the stove or oven to make it hot inside, too? Plus, all the farm-fresh produce is so delicious this time of year and salads are the perfect way to let it shine. My current summer salad fave is this peach, blueberry and cucumber salad recipe with feta cheese tossed in a refreshing lemon basil vinaigrette. It's so good!

This farm-to-table recipe has a variety of fresh flavors, thanks to the sweet peaches (check out the health benefits of peaches), sweet-tart blueberries, cool cucumbers (learn about the health benefits of cucumbers) and salty feta. The refreshing lemon basil vinaigrette dressing literally makes my mouth water. I love the dressing so much that I've made it for other salads as well. So light and lovely, plus you get the health benefits of lemon and the health benefits of basil, too.

To make this nourishing salad recipe, here are the gluten-free ingredients you'll need to gather: fresh peaches, fresh blueberries (check out the health benefits of blueberries), mini cucumbers, feta cheese (here's why feta is one of the healthiest cheeses), lemons, Dijon mustard, extra virgin olive oil, honey and fresh basil. You combine the salad ingredients in one bowl then mix up the dressing ingredients in another. Toss them together then serve.

Feel free to swap any stone fruit for the peaches if you don’t have them (such as nectarines or plums). Serve this summer salad for lunch or as a side dish with just about any dinner. We love it with grilled chicken. So easy and delicious!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

• 3 ripe peaches, pitted and chopped
• 2 cups fresh blueberries
• 4 mini cucumbers, sliced
• 1 cup feta cheese, crumbled
• 2 small lemons, juice and zest
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons honey
• 2 tablespoons basil, chopped
• salt and pepper, to taste (optional, but I used about 1/3 teaspoon each)

Here's how to make it:

1. In a large mixing bowl, add the peaches, blueberries and cucumbers. Stir to combine.
2. Add the feta cheese and toss gently to combine.
3. In a medium mixing bowl, add the lemon juice and zest, mustard, olive oil and honey. Season with salt and pepper, to taste, if desired. Whisk to combine.
4. Add the basil and stir to combine. Taste to see if you'd like to add any more of any of the dressing ingredients.
5. Pour the dressing over the salad and toss gently to combine.
6. Transfer to a serving bowl or to individual bowls, if you like. Garnish with additional basil, if desired, and serve. Store leftovers in an airtight container in the refrigerator.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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